02155cam a22003253u 4500 34837 UtSlPG 20260610133809.0 m cr n 260607r2011||||utu|||||o|||||||||||||| d 44019364 UtSlPG en iso639-1 TX Barué, Sulpice Domestic French Cookery, 4th ed. Salt Lake City, UT : Project Gutenberg, 2011 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2011-01-03 Produced by Julia Miller and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) "Domestic French Cookery, 4th ed." by Sulpice Barué is a culinary guide written in the early 19th century. This book provides a collection of recipes primarily translated from French for the American kitchen, focusing on making traditional French dishes accessible and practical for readers using local ingredients and equipment. It aims to enhance American cooking by offering French culinary techniques and recipes. At the start of the work, the translator, Miss Leslie, sets the stage by explaining her intention to present a select variety of French recipes that suit American cooks, emphasizing simplicity and clarity. She addresses the challenges that previous translations faced, such as the use of complex French culinary terminology and equipment that may not be available in America. The opening portions include detailed recipes for soups, gravies, and sauces, each methodically explained to enable readers to replicate the dishes in their homes, ensuring a practical approach to the art of French cookery. (This is an automatically generated summary.) Original publication data not identified Cooking, French Leslie, Eliza, 1787-1858 https://www.gutenberg.org/ebooks/34837 75683 75683